Crab Rangoon Quotes

We hole up in my room with Chinese food (crab Rangoon, kung pao chicken, wonton soup).

From a time even before then, from before James was born, there's a list of frequently requested items in English and Chinese: Egg rolls Wontons Pot stickers Crab rangoons (What are these? Winnie, their mother, annotated in Chinese. Their father wrote underneath, Wontons filled with cream cheese.) Beef with broccoli Following a scattershot statistical analysis, Winnie also compiled a list of things Americans liked: Large chunks of meat Wontons and noodles together in the same soup Pea pods and green beans, carrots, broccoli, baby corn (no other vegetables) Ribs or chicken wings Beef with broccoli Chicken with peanuts Peanuts in everything Chop suey (What is this? Leo wrote. I don't know, Winnie wrote.) Anything with shrimp (The rest of them can't eat shrimp, she annotated. Be careful.) Anything from the deep fryer Anything with sweet and sour sauce Anything with a thick, brown sauce And there is, of course, the list of things the Americans didn't like: Meat on the bone (except ribs or chicken wings) Rice porridge Fermented soybeans

(it was not awesome. It was a significant distance from awesome. If it had to walk to awesome, it would crumple down from heat exhaustion and be picked at by vultures who would eventually turn up their beaks at it because in case I have not made this terribly clear, this was not great crab rangoon. It tasted like someone had stuffed a fish into a sock and left it out in the rain).

INSPIRED BY P.F. CHANG’S® HAND-FOLDED CRAB WONTONS CRISPY CRAB RANGOON My husband loved the appetizers we had at P.F. Chang’s so much, I was determined to make them at home. After several more trips to that restaurant to taste them again, I had them perfected. I often prepare the filling earlier in the day to save time later. —Cathy Blankman, Warroad, MN TAKES: 30 MIN. • MAKES: 16 APPETIZERS 3 oz. cream cheese, softened 2 green onions, finely chopped ¼ cup finely chopped imitation crabmeat 1 tsp. minced garlic 16 wonton wrappers Oil for frying Sweet-and-sour sauce 1. In a small bowl, beat cream cheese until smooth. Stir in onions, crab and garlic. 2. Place about 1 ½ tsp. in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; fold opposite corners over filling and press to seal. Repeat. 3. In an electric skillet, heat 1 in. oil to 375°. Fry wontons, in batches, until golden brown, about 1 minute on each side. Drain on paper towels. Serve with sweet-and-sour sauce. 1 rangoon: 61 cal., 4g fat (1g sat. fat), 6mg chol., 77mg sod., 5g carb. (0 sugars, 0 fiber), 1g pro.